Without further ado, here is my first installment of the “BB-Queue”, all things cook-out and summer-related. With summer steadily approaching, I’ll be posting some of my favorite recipes for summer, party themes and possibly some party-wear suggestions. Enjoy my first summer session and stay tuned for more!
For me, Memorial Day has always been a great reason to celebrate. Not only am I fully permitted to wear white shorts, jeans and skirts but, the weather is just starting to warm up consistently enough to spend time playing outside. This weekend’s average temperature is predicted to be somewhere between sixty-eight and eighty-four degrees from Friday until Monday. Such refreshing weather after the gloomy days we’ve been having! It’s on that “refreshing” note that I suggest you make a light but festive beverage for any company you might be having and what’s more perfect than a mojito?!
I found this lovely recipe for a Blueberry Mojito on one of my favorite foodie blogs, The Blond Cook. Amy’s recipes always look so delicious that I can’t help but peruse through them like I would the “Lifestyle” section of The Globe. According to Miss Amy, all you need for this treat is white rum, fresh blueberries, fresh mint, lime juice, club soda and sugar. So, get muddling!
Ingredients:
- 1/2 cup fresh blueberries
- 1 tablespoon granulated sugar & additional sugar for rimming glass
- 1 lime wedge
- 1/2 tablespoon lime juice
- 2 mint sprigs, torn
- Club soda
- Optional: additional mint sprigs for garnish
- 1.5 ounces white rum
Instructions:
- Rub lime wedge over rim of glass; dip in sugar to coat.
- Place blueberries, sugar, lime juice & torn mint sprigs in a cocktail shaker. Using a muddler, muddle gently.
- Add white rum & ice. Shake. Pour into glass & top with club soda.
- Optional: garnish with mint sprig & lime wedge.
Now, everybody knows that it isn’t a real barbecue without some kind of salad. For this, I turned to the tantalizing trio at Green Kitchen Stories for their perfectly presented plates that always inspire me to get in the kitchen! Their “Not Just an Egg Salad” salad was no different. It’s like a Danish Egg Salad but better. Take a look!
What you need…
6 medium eggs, boiled for 8 minutes
1/2 cup walnuts, toasted
5 broccolini, roughly chopped
grapes, divided in halfes
1 small apple, diced
5 asparagus, roughly chopped
1 small handful sprouts, we used broccoli sprouts (optional)
Curry dressing
1/2 cup yoghurt
2 tbsp mayonnaise
1 tsp ground curry (or more to taste)
a pinch of cayenne pepper
sea salt and black pepper to taste
Bring a pot of water to a boil, then place the eggs (with a spoon!) in the water, lower the heat to medium and boil gently for 7-8 minutes. Prepare the curry dressing by whisking all ingredients in a small bowl and set aside. Remove the pot and place under running water. When the egg has cooled, crack and peel each egg and cut into dices. Place in a medium mixing bowl. Toast the walnuts on a dry pan for a couple of minutes on each side, cool and place in the mixing bowl. Prepare broccolini, grapes, apple and asparagus, place in the mixing bowl. Stir carefully (you don’t want to mash the eggs) around with a large spoon until everything is covered in curry dressing, garnish with sprouts.
Now, if you plan on catering the whole party yourself, I commend you. However, there’s no shame in adding B.Y.O.B. to the invite and have everyone bring their favorite starter to share. As the host, you’re providing the party and my next recipe will serve as an excellent main course and party in your mouth!
The Naptime Chef is my kinda girl. Many of her recipe’s aren’t too labor intensive and are fairly simple if you have about an hour to dedicate to decadence. Her recipe dubbed “Grandma Pat’s Oven-Fried Cornflake Chicken” is a forty minute recipe for a batch that serves three chicken breasts.
What you’ll need…
- 3 large chicken breasts or tenders
- 1 cup of Italian dressing (preferably low-fat)
- 1 tablespoon of garlic salt
- 3 cups of crushed Corn Flakes
Instructions
1. Preheat the oven to 350F. If the chicken breasts are thick use a mallet to pound them until ¼ thinness. Moist tenders are thin enough you won’t need to do this. This recipe also works with thighs so feel free to use bone-in meat as well.
2. Pour the Italian dressing into a ziploc bag and add the chicken to marinate for 5 minutes. Meanwhile, add the crushed corn flakes to a plastic bag and add the garlic salt to them. Transfer the chicken to the corn flakes bag and toss well so the chicken is completely coated.
3. Line a baking sheet with aluminum foil and bake the chicken for about 30 minutes, or until it is cooked through. Serve hot!
“This recipe also works well with fish, though the fish will only need to cook for about 15 minutes.” Also, try mixing coconut or shredded ginger with the Corn Flakes for more summery flavor!
What are your plans for the long weekend? Got any Memorial Day traditions or recipes you’d like to share? Join me on Facebook, Pinterest or Twitter for more on politics, the social scene and city girl antics!
Have a lovely holiday weekend!
xo, Vanessa
Little Black Blog BOSTON 
What wonderful sounding food : ). Kinda makes me wish we had a memorial day here 🙂